Description
A delicious pound cake infused with sweet strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 cups fresh strawberries, hulled and chopped
- A pinch of salt
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for about 60 minutes, or until a toothpick inserted comes out clean.
- Once done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For gluten-free, use a gluten-free flour blend. For dairy-free, substitute buttermilk with almond milk and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg